This dish is easy. Come to think of it, everything I share here is relatively easy to make. But easy can be very delicious too, like these garlicky buttery shrimp! These came piping hot out of the oven.
- For peel-and-eat shrimp, I like to get the biggest shrimp I can find. Any smaller and I tend to just eat their shells because I’m part goat.
- Clean and de-vein the shrimp.
- Toss minced garlic into the shrimp. 4-5 tablespoons of it. More if you like.
- Add black pepper. You don’t have to use the fancy fresh out of the peppermill type. I just dumped in about a half a tablespoon to a tablespoon of that regular ground pepper. This isn’t fancy. I mean, it can be, but it doesn’t need to be.
Cut a few pats of butter and lay them atop the pile of shrimp.
- Cover and bake at 350 F for 20-30 minutes. (Depends on how many shrimp you have.)
- Peel, dip into the garlicky sauce, and eat.
looks good…how do you de-vein shrimp when it’s not peeled? isnt that kinda tough?
That’s a very good question, glad you asked. I almost put it in the recipe instructions because my mom has a clever technique (I bet your mom does this too). Take a toothpick and stick it between the shells perpendicular to the shrimp, deep enough that your toothpick is under the vein. Pull up and the vein will come out.